By: Sara Grazia
Winter is well and truly on its way, cold and miserable for some – but paradise for us here at our new Sausage HQ at 118 Ireland St, West Melbourne. What better time of year to start producing your own small goods simply and successfully at home?
We have a unique range of traditional Italian fresh sausage, salami and meat curing classes running throughout June, July and August. Take a look at what we have got on offer and get yourself booked in.
I look forward to seeing you there!
23 June 2015 - Tuesday - 18:30 to 21:00
25 June 2015 - Thursday - 18:30 to 21:00
14 July 2015 - Tuesday - 18:30 to 21:00
16 July 2015 - Thursday - 18:30 to 21:00
05 August 2015 - Wednesday - 18:30 to 21:00
This is a hands-on class where you will learn the methods involved in salami making successfully at home.
This course is ideal for beginners.
You will make your own salami using traditional methods and techniques and learn of the risks and pitfalls to be aware of, as well as the intricate and meticulous process involved in curing. We use only traditional recipes, and what you make you will take home with you to try.
11 May 2015 - Monday - 18:30 to 21:00
13 July 2015 - Monday - 18:30 to 21:00
This is a practical master class where you will get hands-on with equipment, supplies and ingredients, to produce your own Italian cured meats.
What you produce in this course you will take home with you at the end of the evening ready for drying.
24 June 2015 - Wednesday - 18:30 to 21:00
15 July 2015 - Wednesday - 18:30 to 21:00
This is a practical master class where you will actively produce your own prosciutto using traditional Italian curing methods and techniques.
We will cover two varieties of curing, and walk you through the process from start to finish. At the end of the class you will take your freshly prepared produce home with you to hang and dry until ready.
22 June 2015 - Monday - 18:30 to 21:00
03 August 2015 - Monday - 18:30 to 21:00
Fresh sausages are bags of mystery no more; learn to produce your own fresh Italian sausages ready for cooking.
This is a hands-on, completely practical class where you will learn the process of sausage making from start to finish, step-by-step. Prepare your meat, mix your recipe and fill your casings. Fresh is best when it comes to making fresh sausages, and we only use the best quality ingredients and authentic family recipes. What you make you will take home with you at the end of the class.
19 May 2015 - Tuesday - 18:30 to 21:00
04 August 2015 - Tuesday - 18:30 to 21:00
This is a demonstration workshop where you will discover the intricacies involved in salami making and meat curing, such as pancetta and capocollo.
This course covers all three processes from start to finish, you will also learn about the problems that can arise and how to avoid and/or combat them.
This is a very in depth session, you will walk away at the end of the evening with the confidence to produce your own fresh small goods safely and successfully at home.
Tastings are offered during this class
The New Sausage HQ!
You may have seen that we have recently moved into our new Sausage HQ.
Our new venue is located at 118 Ireland St, West Melbourne. It is just a short drive from our previous location, and the Queen Victoria Market; and is just meters from the North Melbourne train station.
Click to view on Google Maps.